Easy Chicken Casserole

I wanted to do something different with the chicken breasts I had taken out, so I made a casserole. It was really simple and turned out amazing. The crappy thing is, I don't measure anything, so these are just a rough estimate.

1 1/2 cups shell pasta
3 chicken breasts, cut into small bite sized pieces
1 can of cream of mushroom soup
1/2 cup milk
salt and pepper to taste
1 cup shredded cheese

Preheat oven to 350F.

While pasta is cooking, cook diced chicken breasts in some olive oil in a large frying pan or skillet. When pasta is cooked, drain, and mix with the chicken. Add can of cream of mushroom soup and about 1/2 cup (or half the empty soup can) of milk and mix thoroughly until everything is creamy. Transfer to a casserole dish. Sprinkle with salt and pepper to taste and then cover with shredded cheese.

Bake in the preheated oven for 25 minutes or until cheese is melted.

Garlic Potato Bake

Alex invented this "treat" as he calls it, the other night. He didn't put ALL the potatoes he made into this, he left some out (after step 1) for Charlie and I because we don't like tomatoes. He said it was absolutely amazing. I didn't get a picture, but will the next time he makes it for himself.

1 lb peeled potatoes
1/4 cup milk
2 tablespoons butter
1 teaspoon garlic powder
1/4 teaspoon salt
1 diced tomato
1/4 cup grated parmesan cheese

1. Boil potatoes until they are cooked. Mash with butter, milk, salt and garlic powder.

2. Place potatoes in the bottom of a greased loaf pan. Top with tomato and parmesan cheese.

3. Bake in oven at 425F for 20 minutes.